Veal Parmesan Recipe
Breaded veal served on a bed of spaghetti and topped with Italian cheeses and spaghetti sauce, no potato
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Ingredients
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Veal Preparation
Spaghetti
Topping
Method
Veal Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge the Veal
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 3
Coat the Veal
Dredge each cutlet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with bread crumbs.
- 4
Fry the Veal
In a large skillet, heat the olive oil over medium heat. Fry the breaded veal cutlets for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Spaghetti
- 5
Boil the Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tsp of salt.
- 6
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes until al dente.
- 7
Drain the Spaghetti
Once cooked, drain the spaghetti and set aside.
Assembly
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Assemble the Dish
In a baking dish, spread a layer of spaghetti sauce on the bottom. Place the fried veal cutlets on top, and cover each cutlet with more spaghetti sauce. Sprinkle mozzarella and Parmesan cheese over the sauce.
- 10
Bake
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 11
Serve
Remove from the oven, garnish with fresh basil, and serve the veal parmesan over the spaghetti.